Ciabatta is a savory Italian bread characterized by the high hydration of the dough, a thin crust, and a large alveolation due to water in the dough. To prepare Ciabatta, I've chosen a direct method (1-dough method) with a 24 hours long fermentation in the fridge to make the bread more tasty and digestible once baked.
Pour the flour and yeast into the bowl of a stand mixer. Add the first half of water and let the dough hydrate properly.
Continue pouring the water in small doses, keeping a medium speed and taking care to wait that the previous one has been correctly absorbed.
Dissolve the salt in the water listed in the recipe and add it to the dough.
Once the dough is ready, pour it into a bowl lightly greased with oil, cover with plastic wrap and let it rise at room temperature for 1 hour and then place it in the fridge for 24 hours at +4°C (39°F).
The next day, take the dough out of the fridge, transfer it onto a generously floured table and divide it into the desired portions (I recommend making 500-700gr pieces).
Lightly grease the surface of the loaves and let them rise at 30°C (86°F) for about 2 hours.
When the loaves are properly proofed, turn them out onto the baking tray and bake at 220°C (428°F) for 30minutes, creating some steam in the oven with a small pot of water at the bottom.
10 minutes before taking them out of the oven, slightly open the oven door to allow steam to escape and the bread to dry.
Once cooked, take the Ciabatta out of the oven, place it on its side and let it cool before serving.